Chelation the phenomenon which occurs when a metal atom is firmly attached to (figuratively, trapped inside) a molecule of an organic substance, whose numerous and smaller atoms form a ‘cage’ round it. Globin in meat chelates iron. Chlorophyll in plants chelates magnesium. In both instances chelation is responsible for colour (the red colour of meat and the green colour in plants). See colour and cooking.
© the Estate of Alan Davidson 1999, 2006, 2014 © in the Editor’s contribution to the second and third editions, Oxford University Press 2006, 2014.